Korean · Free
Doenjang Jjigae
A rustic, deeply savory stew built on fermented soybean paste, loaded with soft tofu, zucchini, and mushrooms. It is the everyday stew of Korean home cooking, earthy and endlessly satisfying.
****+
Prep 15 min · Cook 25 min
Method
Pour the anchovy stock into a pot and bring it to a boil over medium-high heat.
Whisk the doenjang and gochujang into the stock, pressing the paste through the tines of a fork or a small strainer so it dissolves without lumps.
Add the diced potato and sliced onion and simmer for 6 minutes, since the potato takes longest to soften.
Add the zucchini, mushrooms, garlic, and gochugaru, then simmer for another 5 minutes until the vegetables are tender.
Gently add the cubed tofu and lower the heat to a steady simmer.
Cook for 5 more minutes, spooning the broth over the tofu so it warms through and absorbs the savory flavor.
Taste the broth and add a little more doenjang if you want a stronger, saltier flavor.
Add the sliced green chili in the last 2 minutes for a gentle heat and fresh bite.
Turn off the heat and scatter the sliced green onions over the top.
Serve the stew piping hot in the center of the table with steamed rice and a few simple side dishes.
Chef's tips
- Different brands of doenjang vary in saltiness, so start with less and add more after tasting.
- Press the paste through a strainer or fork to avoid clumps and get a smooth, even broth.
- A quick homemade anchovy and kelp stock makes a noticeable difference over plain water.
Cooking times vary by equipment -- cook to temperature and to taste.
